ARTICHOKE-STUFFED BEEF TENDERLOIN
My bacon-wrapped tenderloin looks time-consuming to make but requires just 30 minutes of prep work before baking. A big slice of the stuffed beef is almost a meal-in-one. -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion and garlic in butter until tender. Stir in the artichokes, mushrooms and broth. Bring to a boil. Remove from the heat. Stir in stuffing mix; cool slightly., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Spread stuffing mixture over meat. Roll up jelly-roll style, starting with a long side. Tie the roast at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan; arrange bacon pieces over roast. , Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 351 calories, Fat 14g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 792mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
BEEF TENDERLOIN AND ARTICHOKE PURéE ON RYE TOASTS
Categories Food Processor Beef Bake Sauté Cocktail Party Beef Tenderloin Artichoke Arugula Fall Bon Appétit
Yield Makes 48
Number Of Ingredients 14
Steps:
- Puree artichokes in processor until almost smooth. Add mayonnaise, grated Parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg and cayenne. Process until well blended. Transfer to small bowl. Season with salt and pepper.
- Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer to plate. Cool. (Artichoke puree and steaks can be made 1 day ahead. Cover separately; chill.)
- Preheat oven to 350°F. Using 1 1/2-inch round cookie cutter, cut 48 rounds from rye bread. Arrange rounds on large baking sheet. Bake until golden brown, about 8 minutes. Cool.
- Spread 1 teaspoon artichoke puree on each rye round (save remaining puree for another use). Top with arugula leaf. Cut each steak across grain into 24 thin strips. Starting at 1 short end, roll up each beef strip. Place atop arugula. Garnish with shaved Parmesan.
ARTICHOKE TOASTS
Easy and delicious! Most of the work can be done ahead and then just pop them into the broiler when your guests arrive.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 30 toasts
Number Of Ingredients 5
Steps:
- In a large bowl, mix artichoke hearts, onions, Parmesan and mayonnaise.
- Cover and refrigerate at least 1 hour to blend flavors Spread about 1 tablespoon on each rye bread slice.
- Place slices on a cookie sheet; broil until the artichoke spread bubbles and browns.
- Serve warm.
Nutrition Facts : Calories 33.6, Fat 2, SaturatedFat 0.6, Cholesterol 3.2, Sodium 110.3, Carbohydrate 2.7, Fiber 0.8, Sugar 0.5, Protein 1.5
BEEF TENDERLOIN WITH ARTICHOKE PUREE ON RYE TOASTS
A sophisticated appetizer I adapted from Bon Apetit. The original recipe called for 2 8-ounce tenderloin steaks, cooked and thinly sliced. I cheated and used deli roast beef to simplify things. The leftover puree makes a nice sauce for dipping vegetables or chips, and it makes a great sandwich spread!
Provided by yooper
Categories Meat
Time 28m
Yield 48 slices
Number Of Ingredients 13
Steps:
- Puree artichokes in processor until almost smooth.
- Add mayonnaise, grated Parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg and cayenne.
- Process until well blended.
- Transfer to a small bowl.
- Season with salt and pepper.
- Preheat oven to 350°F.
- Arrange cocktail rye slices on a large baking sheet.
- Bake until golden brown, about 8 minutes.
- Cool.
- Spread 1 teaspoon artichoke puree on each rye bread slice (save remaining puree for another use).
- Top with arugula leaf.
- Take one slice of beef and roll up and place on arugula leaf.
- Trim beef to fit as necessary.
- Garnish with shaved Parmesan.
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